-
1
Soak the shiitake mushrooms in water to rehydrate.
-
2
Set the rice cooker timer so that it will be ready when it's time to eat.
-
3
Put the chicken carcasses in a 24-cm diameter pot and pour in about 4 litres of water.
-
4
Bring to a boil and skim off any scum.
-
5
Cook slowly for about 1 hour over a low heat.
-
6
Cut open the chicken breast to an even thickness so it cook through easier.
-
7
Add the chicken to the same pot as the broth from Step 2.
-
8
Slice the shiitake mushrooms and add to a pot with the seasonings, then boil the sauce down so it's nice and sweet.
-
9
I think making the seasoning a little bit on the strong side is good for this, so taste and adjust.
-
10
Make a thinly sliced Japanese omelet.
-
11
Julienne the pickled papayas or takuan into 3-cm lengths.
-
12
Finely chop the green onion, and grind the dried orange peel until powdered.
-
13
Rehydrate the dried goji berries by soaking in water.
-
14
After the chicken breast has cooked through, remove the skin and shred thinly.
-
15
If it's too hot to handle use a fork.
-
16
After cooking the chicken stock slowly for about 2 hours and it has reduced a little (so it's now richer and tastier) put through a fine sieve over a separate pot.
-
17
Put the broth pot over heat and add the salt listed in the ingredients.
-
18
Check the seasoning and add more salt if necessary.
-
19
The saltier the stock is the better the resultant dish will be.
-
20
Arrange Steps 5, 6 and 7 on a serving plate.
-
21
Transfer the cooked rice to a wooden rice container (if you have one).
-
22
Place a pot of the chicken stock over a portable cooker on the table.
-
23
How to serve: Put a small amount of cooked rice in a individual bowl.
-
24
Place the toppings of your choice on top of the rice and pour the chicken stock over.
-
25
If you put too much rice it will swell up.
-
26
Unfortunately, I ran out dried goji berries so I didn't use them this time.
